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When the weather gets warm and time is short, this chicken pesto pasta salad really saves the day. It's lively, easy to throw together, and happy to show up at everything from quick lunches to backyard get-togethers or simple evening meals.
There's never any left when I bring this salad to a party. My sister-in-law asked for it after tasting it one crazy hot July cookout, and now it’s a staple for every family BBQ.
Star Ingredients
- Pasta: twelve ounces of your favorite shape look for twisty ones like penne or rotini for best sauciness cook till barely tender for the right bite
- Kosher salt and black pepper: you’ll want to season really well crack some pepper if you've got it
- Chicken breasts: two or three sliced thin so they cook evenly or just grab cooked rotisserie if you’re low on time
- Garlic powder: gives the chicken a cozy background flavor
- Basil pesto: about a cup from the store or your kitchen choose one with real parm and pine nuts for bold taste
- Red wine vinegar: a spoonful pops the flavors and brightens up all the pesto richness
- Cherry or grape tomatoes: around one and a half cups halved plump and colorful ones add sweet bursts
- Fresh mozzarella balls: eight ounces torn into pieces for tender cheesy bites go for the ones soaking in water
- Baby spinach: a cup or so works just toss in a handful of tender leaves
- Parmesan cheese: half a cup grated real aged parm brings tangy salty magic
Simple How-To
- Start the Pasta:
- Fill a big pot with water, get it boiling, then toss in salt. Drop your pasta in, stir, and cook till just barely tender—from the directions. Drain well so it doesn’t end up soggy. Let it cool off a bit first.
- Season and Cook Chicken:
- Sprinkle both sides of your chicken with salt, pepper, and a bit of garlic powder. You can grill these on an oiled hot grill or cook them in a nonstick pan on medium heat two or three minutes each side. They need to be cooked through—check they're one sixty five inside at the thickest spot.
- Chop Up Chicken:
- Let the chicken rest on a board after cooking. Once it's not piping hot, cut it into small chunks that fit nicely in every bite.
- Whisk Up the Dressing:
- In a big salad bowl, mix together pesto and red wine vinegar until it's nicely blended. This helps the dressing hug everything.
- Bring It All Together:
- Into the bowl, dump in cooled pasta, the chicken pieces, the tomato halves, mozzarella, spinach, and parmesan. Gently toss it all until coated evenly. Give it a taste and add another pinch of salt or pepper if you feel like it.
- Add the Finishing Touch:
- If you want to eat now, spoon into bowls and sprinkle with more parmesan or shred up some basil on top. Or, cover it and let it chill for up to a day in the fridge so the flavors deepen.
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The mozzarella makes this dish a family favorite and my kids love grabbing the little cheese balls as I put it together. The fresh pesto always takes me back to my grandparents’ garden on sunny days—I’d run outside to grab handfuls of basil for dinner.
Storage Tips
Store leftovers in a tight container in the fridge and it’ll be good for up to two days. The taste actually gets better once it sits for a while. If the pasta drinks up the dressing, drizzle with extra pesto or olive oil before serving.
Ingredient Swaps
No mozzarella? Go for feta or Monterey Jack cubes instead. Any short kind of pasta will do—even shells or bowties. Store-bought pesto works when you’re short on time, but homemade is next level. Rotisserie or leftover chicken work like a charm too and save tons of minutes.
Serving Ideas
Dish it up cold or let it warm up to room temp for those steamy days. It’s awesome with grilled bread or roasted veggies but totally filling just as it is. For parties, pile spoonfuls into lettuce cups or toss leftovers into leafy greens for an easy lunch.
Backstory
Pesto pasta salad riffs off Italian vibes but has an all-American cookout energy. It’s a mashup of garden flavors and cozy chicken—perfectly at home at BBQs or tucked into an easygoing weeknight table.
Recipe Questions & Answers
- → Can I swap in rotisserie chicken?
Absolutely, grabbing some shredded rotisserie or leftover chicken makes it even quicker. Just throw it in with everything else.
- → Which pasta shapes hold up best?
Penne, rotini, and fusilli are perfect since they trap all the pesto and blend well with everything in the bowl.
- → How long will it stay fresh?
This actually tastes better after it sits in the fridge and it’ll keep up to 24 hours, no problem.
- → Is this easy to turn veggie?
Sure, just skip the chicken and you’ll have a cheesy, pesto-packed salad everyone can dig into.
- → Anything else good to toss in?
Roasted red peppers, sun-dried tomatoes, or artichoke hearts are awesome. You can swap spinach for arugula if you want a little spice.